Soybean sprout guk is the most common daily soup in Korea. Since it is very quick and simple to make, and the flavor is mild, it is popular as a Korean breakfast soup. Korean people say that it is also good for a hangover, but I cannot attest to that. There are different versions of soybean sprout soup; this recipe is a basic version. Try it someday.
Yield: 2 Servings
Short Korean Lesson
- YeonPil (연필) = Pencil
- JiWooGae (지우개) = Eraser
- 2 Handfuls Soybean Sprouts (7 oz)
- 4 Cups Water
- 1 Dried Anchovy Pack (or 6 Dried Anchovies)
- 3 Pieces Kelp (1 x ½ inch)
- 1 Green Onion
- ½ Tbsp Soup Soy Sauce
- 1 tsp Minced Garlic
- ½ tsp Salt
- ¼ tsp Hot Pepper Powder
Obtain about 2 handfuls (7 oz) of soybean sprouts. Remove any bad parts from both ends and rinse them in cold water.
Add 4 cups of water, the soybean sprouts, 3 pieces of kelp, and 1 dried anchovy pack in a pot.
Cook it covered on medium-high. It is important not to open the lid while it is boiling or you will get bad soybean flavor in your soup.
Meanwhile, chop 1 green onion into ½ inch pieces and mince 1 tsp of garlic.
Once the soup starts to boil, cook for about 5 minutes and then remove the kelp. You may also want remove the anchovies in this step to prevent a strong anchovy flavor in your soup.
Add ½ Tbsp of soup soy sauce, 1 tsp of minced garlic, ½ tsp of salt, and ¼ tsp of hot pepper powder to the soup. Cook for another 5 minutes on medium-high. If you can’t eat spicy food at all, you can skip the hot pepper powder. If you have YounDoo, reduce the amount of soup soy sauce, and add a little bit of YounDoo for extra flavor. 😉
After 5 minutes, add the chopped green onion and cook for 2 more minutes. Then, turn off the heat.
Serve it with cooked rice and other Korean side dishes. Enjoy!